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Wednesday, June 3, 2015

Eggs in Purgatory

   

    When it come to how we like things cooked, Matt and I are polar opposites.  I like my steaks rare, he likes his medium to medium-well (and that is an improvement to the well done steaks he ordered when I met him).  I order my tuna steaks pan seared... he actually once ordered his well done. I can only imagine the chef rolling his eyes when he got that order!  I like my yolks runny and he likes his eggs over hard.  So, when Matt and Jax were off on a date with Sam and K (Jax's betrothed), I took full advantage and made runny eggs in purgatory with so I could sop up all that yolky goodness with some garlic herb bread.



   I started with chopped tomatoes from our freezer.  They are almost gone, so it is a good thing tomato season is just around the corner.  I added a jalapeno that was also from last year's harvest.  I freeze them whole and use them in chili and soups all winter and spring long.  Add some fresh herbs and garlic and you have an excellent base for your eggs.  Once it has cooked down to the perfect consistency, poach the eggs right in the tomato sauce.  


     Sprinkle cheese and herbs over it all and you won't believe your taste buds.  The sauce has a little heat to it, hence the purgatory name.  It isn't too hot, but has just enough kick to make it interesting.  Make sure you have plenty bread to sop up the sauce and the soft egg yolks if you are so inclined (which of course I am).   I normally make this for dinner, but it would make an excellent brunch dish as well.  
Eggs In Purgatory

Ingredients:

1 T olive oil
1/2 onion, diced
1 jalapeno, diced (I left the seeds and ribs in for extra heat, but you can remove them if you want a milder sauce)
2 cloves garlic
4 cups chopped tomatoes (I used some from our freezer, but a couple of cans would work too)
1 tsp salt
1 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
2-4 eggs (I made two since I was on my own, Matt and I could have easily shared it with 4 eggs)
Optional: black pepper, more fresh herbs (I use chives, basil and/or parsley) and Parmesan for finishing
Mandatory: crusty bread for sopping up the sauce

  1. In a hot skillet (I used a 9 inch cast iron skillet), pour in the olive oil.  Then add the onion and jalapeno and cook until onions are translucent.  Add garlic and cook for about a minute.
  2. Pour in tomatoes.  Add salt, oregano and basil.  Simmer for about 20 minutes or until you reach your desired consistency.  
  3. Crack your eggs into the simmering tomato sauce.  Cover and continue to simmer until the eggs are cooked.  I like my egg whites fully set, but my yolks runny.
  4. Sprinkle with fresh herbs and grated Parmesan.



Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Egg Day on June 3rd by serving up egg dishes of all kinds.



Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!



Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!


Miz Helen’s Country Cottage

42 comments:

  1. Oh my Goodness. I think this looks perfectly divine. More like Heaven than Purgatory.

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    1. It really is pretty heavenly! We enjoy it every time we make it. Eggs was a great choice!

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  2. Oh my these sounds simply amazing!! Beautiful presentation too - I will have to make this for my son sometime. My husband won't touch eggs (?!?!?!?) but my son and I (and my 20 month old) are all huge fans of eggs in pretty much any form. :)

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    1. I can't imagine not eating eggs!! They are my toddlers favorite. Luckily we all love them here.

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    2. I never used to eat eggs. I'd make with them and that was it. Now I tolerate them so I'm always looking for unique ways to serve them. This sauce looks great.

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    3. This is kind of a fun way to make them! There is definitely a lot of flavor besides the egg in there.

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  3. Pops would love this too! I need to make it for him. That bread looks like the perfect way to enjoy the saucy goodness!

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    1. He would love it! The bread is essential! When we had it in the past, I usually bought a loaf of crusty bread. But now I know how to make my own!!

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  4. I totally would have joined you for this one, Carlee. It sounds divine and has all the things I love, especially the jalapeño and the runny yolks!

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    1. You should have come! It has been a while since I had dinner by myself. It was kind of lonely, but also kind of nice ;-)

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  5. WOW...this looks so darn good...truly restaurant quality! I love my steaks rare too...hubby will eat them like a hockey puck if he could...blah

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  6. Absolutely LOVE eggs in purgatory though I've never heard a decent explanation on the name! ;) Thanks for sharing your version with #foodieextravaganza.

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    1. I don't remember where I heard that explanation, but it makes a little sense at least!

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  7. I'd wondered, too, about the origin of the phrase--and your eggs look divine!

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    1. The spice is the best answer I have come up with. Add another jalapeno and they could be eggs in hell!

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  8. Looks great and it is good to indulge in your favourites isn't it. I like runny eggs too! Thanks for sharing with us at #anythinggoes link up

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    1. It was really hard for me to cook eggs over hard the first few times I tried! Thank you so much for hosting and for stopping by!

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  9. So funny about the Eggs in Purgatory vs Eggs in Hell. Looks and sound good. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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    1. Thanks for hosting! I always love this meal when I make it... even when I make in more on the hellish side of things ;-)

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  10. Yum! Looks good! Thanks for sharing at #homemattersparty

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  11. Yum!! That looks really good!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again tomorrow!! Pinned!

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    1. Thank you! It is a great way to make your eggs feel a little more grown up.

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  12. Oh my! This dish looks sooo delish:-) Thanks for linking up and sharing with us at Funtastic Friday. Hope you join us again this week.

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    1. I love it every time I make it! I just have to drop my husbands eggs in a few minutes before mine if we are going to share ;-)

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  13. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

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  14. I've never eaten anything like this, but it looks so good. I wonder if you'll come make it for me. :D Thanks for sharing your post at the #AnythingGoes Link Party.

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    1. Sure thing, I have been looking for a little get away! ;-)

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  15. I love my eggs runny too but never had this dish before, it sounds really delicious. Laura@ Baking in Pyjamas.

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  16. Replies
    1. Thank you! I haven't made it in a while, figuring my toddler wouldn't be a fan. I think I will work it back into the rotation!

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  17. Love this idea, looks great! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  18. This looks so delicious, Carlee! It's funny, I like my steaks R-MR, and my eggs OMW, no runny eggs for me (my husband likes them)! And I love to sop up tomato sauce with garlic bread. This would be wonderful to make for dinner.
    Christine@CherishingaSweetLife

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    1. I get why you would want your eggs cooked, but you are really missing out! I suppose I can overlook it and we can still be friends ;-)

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  19. These sounds outstanding too! Besides I love a little heat in my breakfast! :)

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    1. Me too, wakes the taste buds up! Thank you!

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  20. Great way to start the day. We like our eggs the same way!

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    1. Mmmm, delicious and pretty healthy to boot! I hope you're having a lovely Mother's Day!

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